Name: Asparagus, Petite Peas & Prosciutto Salad
Ingredients: 1 lb. fresh shelled or small bag of frozen petite peas, thawed; 1 Tbsp. fresh lemon juice; 1 Tbsp. minced shallots; 1 Tbsp. Dijon mustard; 1/4 cup balsamic vinegar; 1/2 cup olive oil; kosher salt and freshly ground pepper, to taste; 10 oz. fresh asparagus, trimmed and sliced diagonally into 1″ pieces; 6 cups spring greens; 6 slices fried prosciutto, cut into strips; 1/2 cup Parmigiano-Reggiano, shaved

Ingredients

Scale

1 lb. fresh shelled or small bag of frozen petite peas, thawed
1 Tbsp. fresh lemon juice
1 Tbsp. minced shallots
1 Tbsp. Dijon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
kosher salt and freshly ground pepper, to taste
10 oz. fresh asparagus, trimmed and sliced diagonally into 1” pieces
6 cups spring greens
6 slices fried prosciutto, cut into strips
1/2 cup Parmigiano-Reggiano, shaved

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Instructions

Cook peas in boiling water for 4 minutes.
Drain and cool.
Whisk lemon juice, shallots, mustard and balsamic together.
Slowly whisk in olive oil.
Add salt & pepper.
Toss greens with asparagus, prosciutto and peas.
Drizzle with dressing.
Top with Parmigiano shavings.
Serve.